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Baked bacon, mushroom and egg cocottes

If you're looking for all the flavours of a full english breakfast with none of the guilt then look no further. This great little dish packs a punch due to the bacon (without the fatty bits!) and the amazing porcini mushrooms. It's also a really easy way to get perfectly cooked eggs...the best start to your day!

Ingredients & RecipePrint
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Ingredients

  • 2 rashers of back bacon
  • small handful of dried porcini mushrooms (10g)
  • 1 shallot
  • 2 tbsp of crème fraîche
  • a few fresh chives, chopped
  • 2 eggs
  • 2 cherry tomatoes

Recipe

preheat an oven to 180ºC and boil a kettle of water.
Stuff the mushrooms into a cup and pour boiling water over to soak for 15 minutes.
finely chop the shallot and quarter the cherry tomatoes.
cut away the fat from the bacon and dice the remaining meat into very small pieces.
fry the bacon in a dry non-stick frying pan for a minute or two.
drain the mushrooms (saving the liquid for another recipe) and roughly chop them.
throw the mushrooms and shallots into the pan with the bacon to cook for a minute or so until soft.
remove the pan from the heat and stir in the crème fraîche and chopped chives.
divide the mushroom mixture between two ramekins and crack an egg into each.
season the eggs with salt and pepper, then arrange the tomato quarters on top.
place the ramekins onto a deep roasting tray and pour boiling water about halfway up the sides of the ramekins.
put the tray with the ramekins in the oven and cook for 15 minutes.
serve immediately with some extra chopped chives over the top.
serves 2

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Baked bacon, mushroom and egg cocottes

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